Devilled kidneys

Devilled Kidneys

Devilled kidneys served on toast

Devilled kidneys is a traditional British dish made primarily from lamb's kidneys. The dish is known for its spicy and savory flavor, achieved through the use of various seasonings and sauces.

Preparation

The preparation of devilled kidneys typically involves the following steps:

1. Selection of Kidneys: The dish is traditionally made with lamb kidneys, although calf kidneys can also be used.
2. Cleaning: The kidneys are cleaned and any excess fat or sinew is removed.
3. Slicing: The kidneys are sliced into bite-sized pieces.
4. Seasoning: The sliced kidneys are seasoned with a mixture of mustard, Worcestershire sauce, cayenne pepper, and other spices to create the characteristic "devilled" flavor.
5. Cooking: The seasoned kidneys are quickly fried in a pan with butter or oil until they are cooked through but still tender.

Serving

Devilled kidneys are often served on toast as a breakfast or brunch dish. They can also be accompanied by mashed potatoes or rice for a more substantial meal.

History

The dish has its origins in the 19th century and was a popular breakfast item in Victorian England. The term "devilled" refers to the spicy nature of the dish, which was a common way to prepare various foods during that era.

Variations

While the traditional recipe uses lamb kidneys, variations can include the use of different types of kidneys or additional ingredients such as onions, garlic, or cream to modify the flavor and texture.

Related pages

• Lamb and mutton
• British cuisine
• Offal